High-Protein Broccoli Cheese Casserole Recipe With Riced Cauliflower (8 Ingredients) Casseroles Dinner Side Dishes Vegetarian Vegetables Gluten-free High Protein Recipes Low Sugar Recipes

If you love broccoli cheese casseroles and are also looking to increase your protein intake, then I have a great recipe for you. This more nutritious broccoli cheese casserole recipe goes the extra mile in terms of flavor and nutrition. The addition of riced cauliflower not only adds flavor and substance, but also a whole bunch of nutritional benefits.

As we age, it's more important than ever to consume enough protein that may help slow down age-related muscle loss. There are are many health benefits of protein, which is why I'm always looking for tasty ways to boost protein in my recipes. This creamy casserole is loaded with cottage cheese, one of my favorite stealth protein ingredients. It's also got plenty of fresh vegetables, so you get the health benefits of broccoli and the health benefits of cauliflower, among others. Best of all, this gluten-free casserole is very easy to make and absolutely delicious!

Here's what you need to make this flavorful vegetarian recipe: extra virgin olive oil, fresh broccoli, red bell pepper, onion, riced cauliflower, cottage cheese, eggs and shredded cheddar cheese. The wholesome ingredients are combined then baked in a casserole dish until cooked through and golden brown.

This creamy high-protein broccoli and cauliflower casserole makes a lovely lunch or a light dinner. It's also a perfect side dish with your favorite proteins. I served it alongside some salmon patties and it was a huge hit!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes (ovens vary)
Total Time: 55 to 60 minutes
Servings: 9

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cups broccoli, chopped
• 1 cup red bell pepper, diced
• 1 cup onion, diced
• 12 ounces riced cauliflower, defrosted if frozen
• 2 cups cottage cheese
• 6 eggs
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon salt and 1/2 teaspoon pepper, or to taste (optional)

Here’s how you make it:

1. In a skillet over medium heat, add the olive oil, broccoli, peppers and onions. Stir to combine. Sauté until crisp tender, about 5 minutes. (I used a red bell pepper, but you can use any color bell pepper you prefer.)
2. Add the riced cauliflower and stir to combine. Sauté for about 2 minutes then remove from heat. (If your riced cauliflower is frozen, defrost it before using.)
3. Place the cottage cheese and eggs in a blender and whip until smooth, about 30 seconds.
4. Pour the cottage cheese mixture into a medium mixing bowl. Add the cheddar cheese and the vegetable mixture. Add the salt and pepper, if using. Stir to combine. (For some heat, add a sprinkle of crushed red pepper flakes.)
5. Pour the mixture into a 13x9-inch baking pan or casserole dish that's been sprayed with cooking spray.
6. Bake at 350 degrees F for about 40 to 45 minutes, or until cooked through and golden.
7. Allow to cool a few moments before slicing and serving. Store leftovers in a container in the refrigerator and reheat in the microwave.

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